Section 16-22

From: Transport Canada

Transport Publication TP 11130 E

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Subject

16.1 General

  1. Desserts
  2. Cookies, cakes and muffins
  3. Baking
  4. Flour, bread and rolls

16.2 Purpose

  1. To provide the knowledge and skills required to select baking ingredients according to required use and specifications, and ensuring quality, freshness and taste of product.
  2. To provide the knowledge and skills required to prepare bread, rolls, doughnuts and a variety of other baked dough products.
  3. To provide the knowledge and skills required to bake tea biscuits, muffins and cakes.
  4. To provide the knowledge and skills required to bake puff. pastry, soufflés, pies, custard dessert and frozen desserts.

16.3 Training Objective 1

  1. Select baking ingredients

16.4 Enabling Objectives

  1. Identify types of baking flours and their flavours.
  2. Identify types of yeasts.
  3. Identify types and characteristics of sweetening products.
  4. Identify types and characteristics of fats used in baking.
  5. Identify types of egg products used in baking.
  6. Identify types of milk used in baking.
  7. Identify types and flavouring ingredients.
  8. Maintain temperature and environment to store, maintain quality and to prevent deterioration of baking ingredients and baked products.

16.5 Evaluation

  1. Trainee to undergo a written test on baking ingredients.
  2. Given recipes for baked products, the trainee will follow these recipes and prepare the recommended amount of each recipe to a predetermined standard.

16.6 Training Objective 2

  1. Prepare, bake and serve a variety of dough products.

16.7 Enabling Objectives

  1. Interpret recipes for amounts/volumes and method of preparation.
  2. Define baked dough products.
  3. Select equipment necessary for dough preparation.
  4. Prepare and incorporate necessary ingredients.
  5. Demonstrate proper pan proofing techniques.
  6. Determine baking times and temperatures for dough products.
  7. Cool, cut and store products.
  8. Describe keeping and freezing qualities of baked dough products.

16.8 Evaluation

  1. Trainee to undergo a written test on dough preparation.
  2. Trainee to prepare flour, bake bread, rolls cookies and cakes.

16.9 Training Objective 3

  1. Trainee to bake biscuits, muffins and cake batter according to recipe specifications.

16.10 Enabling Objectives

Biscuits

1. Interpret recipe for amount/volume of ingredient and method of preparation.
2. Select type and quality of flour.
3. Select type of fat.
4. Select utensils and equipment.
5. Thoroughly mix ingredients and rest dough to make it easier to handle.
6. Roll dough and cut into specific shape and size with a minimum amount of wastage.
7. Place on greased or lined pans and brush egg wash onto biscuits for glazing.
8. Bake at pre-determined temperature and time to achieve desired colour.
9. Test to ensure they are fully cooked to ensure they are light and tender, have oven and moist texture, sweetish flavour and golden or light brown colour.

Muffins

10. Interpret recipe for amount/volume of ingredients and method of preparation.
11. Select type and quality of flour.
12. Select type of fat.
13. Identify type of leavening agents.
14. Select utensils and equipment.
15. Cream and mix ingredients to specific consistency.
16. Fill lined muffin tins.
17. Bake and test to ensure they are fully cooked to ensure they are light tender spongy and moist.

Cake

18. Interpret recipe for amount/volumes of ingredients and method of preparation.
19. Identify types of cakes.
20. Select type of flour.
21. Identify type of fat.
22. Identify type of leavening agents.
23. Select utensils and equipment.
24. Aerate ingredients to correct temperature.
25. Combine ingredients to pre-determined consistency.
26. Fill and spread batter into greased or lined baking pans.
27. Bake cake batters to specific time to achieve desired colour and full cooking.
28. Test cake batter to ensure it is fully cooked to proper colour to ensure spring back.

16.11 Evaluation

  1. Trainee to undergo a written test on baking biscuits, muffins and cake.
  2. Trainee to prepare and bake biscuits, muffins and cake to recipe specifications.

16.12 Training Objective 4

  1. Trainee to bake puff pastry, soufflés, pies, custard and frozen desserts according to recipe specifications.

16.13 Enabling Objectives

Puff Pastry

1. Interpret amounts/volumes of ingredients and method of preparation.
2. Select type and quality of flour.
3. Select type of fat
4. Identify various acids used.
5. Select utensils and equipment.
6. Knead dough and prevent drying out.
7. Roll and encase fat completely with dough.
8. Roll and cut dough into predetermined shapes, sizes and thickness.
9. Assemble puff pastry into specific items and allow pastry to rest in a cool place to avoid excessive shrinkage.
10. Bake puff pastry at predetermined temperature and for specific time to achieve the desired colour, dryness and full cooking.
11. Test puff pastry to ensure it is fully cooked as desired.

Soufflés

12. Interpret amount/volumes of ingredients and method of preparation.
13. Identify types of soufflés.
14. Determine cooking time.
15. Select flavouring ingredients.
16. Select type and size of mould and coat soufflé mould to prevent sticking sugar.
17. Portion and combine ingredients to form into a thickening agent.
18. Stir and beat ingredients to combine thoroughly.
19. Cook ingredients at pre-determined temperature and specific time.
20. Whip and fold egg whites into cooled thickened sauce with minimum disturbance of cell structure.
21. Portion mixture into prepared moulds.
22. Cook soufflés at pre-determined temperature and for specific time in a water bath to ensure even cooking.
23. Hold soufflés to maintain quality and service savoury soufflés immediately.

Pies

24. Interpret recipe for amounts/volumes of ingredients.
25. Determine type of flour.
26. Identify type of fat and approximate ratio of fat to flour.
27. Mix fat and flour, amount of chilled water to use and reason for using chilled water.
28. Describe usual resting time.
29. Determine dough required for top or bottom crust.
30. Demonstrate proper rolling procedure and placement of dough in pie plate.
31. Demonstrate docking of single - crusted pie shells.
32. Use of egg wash on double-crusted pies.
33. Determine correct oven time and temperature for pie shells.
34. Determine proper oven time and temperature for double-crusted pies.
35. Determine approximate amount of filling to use per pie.
36. Cool and cut baked pies.
37. Determine proper holding temperature.
38. Describe pies that can and cannot be frozen.

Custard

39. Interpret recipe for amounts/volume of ingredients and method of preparation.
40. Identify types of custard desserts.
41. Select flavouring ingredients.
42. Select type of milk.
43. Select type and size of mould or container.
44. Prepare mould or container in which to cook.
45. Blend ingredients at pre-determined temperature.
46. Strain egg custard to separate liquid from solids.
47. Cook egg custard in a water bath at pre-determined temperature and time.
48. Cover to prevent crust.
49. Test egg custard to ensure fully cooked.

Frozen Desserts

50. Interpret recipe for amounts/volumes of ingredients and method of preparation.
51. Identify types of frozen desserts.
52. Identify different components that make up frozen desserts.
53. Determine length of time to freeze desserts.
54. Select type and size of dish to serve frozen desserts.
55. Hold frozen desserts in a freezer to maintain quality, shape and temperature.

16.14 Evaluation

  1. Trainee to undergo a written test on baking pastry, soufflés, pies, custard and frozen desserts.
  2. Trainee to prepare and bake pastry, soufflés, pies, custard and frozen desserts to recipe specifications.

Microwave Cooking

17.1 Purpose

  1. To provide the knowledge and skills required to operate and maintain a microwave oven.

17.2 Training Objective

  1. Trainee to receive instructions and demonstrations in the proper use and maintenance of a microwave oven.

17.3 Enabling Objective

  1. Function of controls as per operating manual.
  2. Safety factors.
  3. Cleaning methods.

17.4 Evaluation

  1. Trainee to undergo a written test in the proper and safe use of a microwave oven.
  2. Trainee to prepare a dish using microwave oven.

Garbage Handling and Disposal

18.1 Purpose

  1. To provide knowledge and skills required to maintain storage and waste disposal areas in accordance with applicable regulatory requirements and established standards.

18.2 Training Objective

  1. Trainee to describe in writing applicable requirements of Sanitation Code and regulations made under Public Health Act.

18.3 Enabling Objective

  1. Correct method to handle food waste and disposal of garbage i.e. wet garbage, dry waste and garbage containers.
  2. Recognition of food-borne diseases from improper cleaning and maintenance.
  3. Methods of detecting presence of rodents and insects.
  4. Methods to eliminate insects and control rodents i.e. regular inspection, correct storage, pesticide used and limitations.
  5. Types of harmful chemical changes caused by bacteria.
  6. Types and characteristics of toxic, chemical poisons and micro-organisms.
  7. Identify and select cleaning material and detergents.
  8. Destruction of frozen and damaged cans.
  9. Correcting possible health hazards in equipment and installations.
  10. Potential maintenance problems and identification and reporting of minor breakdowns.
  11. Necessary maintenance to ensure sanitation.
  12. Good housekeeping and maintenance.

18.4 Evaluation

  1. Trainee to undergo a written test on kitchen hygiene and sanitation to maintain preset standards of cleanliness to prevent the spread of harmful bacteria.

Job Safety

19.1 Purpose

  1. To provide knowledge and skills required to follow accepted safety procedures, safe working habits, safe operation of machines to manufacturer’s safety standards and recognize potential hazards and take appropriate action.

19.2 Training Objective

  1. List the kitchen safety procedures, safe working practices and safe operation of machines to create a safe working environment.

19.3 Enabling Objectives

  1. Identify statutes and regulations related to safety in work place.
  2. Identify protective clothing and equipment.
  3. Identify and report/remove hazards.

19.4 Evaluation

  1. Trainee to undergo a written test on statutes and regulations applicable to safety in the workplace.
  2. Trainee to be evaluated on his daily work habits.

Deep Fry Cooking

20.1 Purpose

  1. To provide the knowledge and skills required to perform deep fry cooking.

20.2 Training Objective

  1. Given a variety of foods, the trainee will select the proper equipment and cooking temperature to deep-fry the foods individually to predetermined levels of “doneness”.

20.3 Enabling Objectives

  1. List the major parts of a deep fryer.
  2. List the type of frying fats.
  3. List the proper cooking temperatures for various foods when deep fat-frying.
  4. Preparation of foods for frying.
  5. List frying times for various fried foods.
  6. Demonstrate correct handling procedures for pre-breaded foods.
  7. Demonstrate correct handling procedures for frozen pre-breaded foods.
  8. Demonstrate proper draining procedures for foods following deep-fat frying.
  9. Described proper type of holding for deep-fried foods.
  10. Demonstrate correct method of shaking food while frying.
  11. Maintain temperature while deep fat frying.
  12. Filter the deep-fat supply.
  13. Boil out the deep-fat fryer.
  14. Burn off fryer element.
  15. Use of deep-fat thermometer.
  16. List the effect of sugar, salt and some metals on deep fat.
  17. Determine doneness of deep-fried foods.

20.4 Evaluation

  1. Trainee to undergo a written test on deep-fat frying.
  2. Trainee to deep fry a variety of foods to predetermined levels of “doneness” and determine cooking temperature and time.
  3. Trainee to demonstrate filtering of fat from deep-fat fryer, boil out the fryer and burn off elements.

Egg Cookery (Breakfast)

21.1 Purpose

  1. To provide the knowledge and skills required to prepare eggs for breakfast foods.

21.2 Training Objective 1

  1. List the types of eggs commonly used and served on board ships.

21.3 Enabling Objectives

  1. Canadian and American grades of eggs as to size, weight and fat content.
  2. List information on storage, temperature and location, and uses appropriate to the following types of eggs.
    1. fresh
    2. frozen
    3. dried
    4. canned

21.4 Training Objective 2

  1. Trainee to select necessary equipment, ingredients and prepare the following types of eggs to maintain maximum nutritional value and describe serving methods.

21.5 Enabling Objective

  1. Inspect egg for quality.
  2. Select appropriate equipment, method and ingredients.
  3. Determine cooking time.
  4. Adjust temperature to maintain nutrition, colour and texture.
  5. Cook boiled, poached, fried, scrambled and omelettes.

21.6 Training Objective 3

  1. Trainee to prepare breakfast meats.

21.7 Enabling Objectives

  1. Identify and select breakfast meats according to menu requirements.
  2. Select equipment.
  3. Slice breakfast meats prior to cooking if required.
  4. Determine cooking temperature.
  5. Drain fat from meats.
  6. Sequence cooking time in relation to serving.

21.8 Training Objective 4

  1. Trainee to prepare and cook French toast.

21.9 Enabling Objectives

  1. Select equipment.
  2. Select bread, flavouring and blending ingredients.
  3. Determine time and temperature to cook to meet requirements.
  4. Prepare cooking surface to prevent sticking.
  5. Serve immediately to prevent loss of quality.

21.10 Training Objective 5

  1. Trainee to prepare and cook pancakes.

21.11 Enabling Objectives

  1. Interpret recipe for amount/volume of ingredients.
  2. Select equipment.
  3. Blend ingredients.
  4. Determine temperature to cook.
  5. Prepare cooking surface to prevent sticking.
  6. Griddle pancakes for specific time.
  7. Select accompaniment to serve i.e. butter, syrup preserves.
  8. Serve immediately to prevent loss of quality ensuring they are light and spongy, light brown and fully cooked.

21.12 Evaluation

  1. Trainee to undergo a written test on egg and pancake preparation.
  2. Trainee to prepare each style of egg, French toast and pancakes using proper equipment and agents ensuring maximum nutritional value with minimum separation of liquid and egg.

Sandwiches (Hot and Cold)

22.1 Purpose

  1. To provide the knowledge and skills required to prepare and display cold sandwiches.
  2. To provide the knowledge and skills required to prepare hot sandwiches according to recipe specifications.

22.2 Training Objective 1

  1. Trainee to list the types of bread to be used in sandwich preparation, their storage and handling procedures.

22.3 Enabling Objectives

  1. Types of bread used in sandwiches.
  2. Desired degree of freshness.
  3. Requirement for correct storage.
  4. Correct handling methods.
  5. Layout procedures used in volume sandwich preparation.

22.4 Training Objective 2

  1. Trainee to list the types and amount of butter used in sandwich preparation.

22.5 Enabling Objectives

  1. Desired butter texture for best results.
  2. Procedure for determining amount required.
  3. Correct buttering procedure.

22.6 Training Objective 3

  1. Trainee to identify the types of hot sandwiches i.e. : toasted, western rueben, hamburger and method and sequence of preparation.

22.7 Enabling Objectives

  1. Types of bread used for hot sandwiches.
  2. Types of fillings for hot sandwiches i.e. meat, eggs, cheese, sauerkraut.
  3. Equipment and utensils to cook hot sandwiches.
  4. Preparation and cooking of ingredients for hot sandwiches at pre-determined temperature and time.
  5. Assemble hot sandwiches with correct ingredients.

22.8 Training Objective 4

  1. Given the required facilities, equipment and supplies. The trainee to prepare. cut, decorate, garnish and display both cold and hot sandwiches utilizing a variety of fillings and cutting procedures.

22.9 Enabling Objectives

  1. Types of sandwiches to be produced.
  2. The required ingredients.
  3. Organizational plan i.e. : timing of procedures.
  4. Portioning procedure i.e. ingredients.
  5. Slice products.
  6. Package finished products.
  7. Correct holding time and temperature.
  8. Correct handling procedure for frozen sandwiches and ingredients.
  9. Garnish sandwiches to create eye appeal with compatible flavour and colour.
  10. Methods used in the mass production of sandwiches.
  11. Utilization of leftovers.
  12. Results of improper sandwich production.

22.10 Evaluation

  1. Trainee to undergo a written test on sandwich preparation.
  2. Trainee to prepare, cut, decorate, garnish and display cold sandwiches utilizing a variety of fillings and cutting procedures ensuring the ingredients are fresh and have a pleasant flavour.
  3. Trainee to prepare, cut, decorate, garnish and display a variety of hot sandwiches, which must be clearly cut and the garnish must be edible and suitable.

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